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Topic: 10 days 5 types of Pizza (Read 7411 times)

Over the next 10 days I will be making 5 different types of Pizza for various family and friends.

I'll be doing Chicago using Michelle's recipe, thin crust using Steve's recipe on this web site with his sauce, New York using a recipe that Steve has posted on this board, a classic Italian with a recipe from a friend, and focaccia from Jeff Smith.

Regarding my thin-crust sauce -- make sure that the green bell pepper and onion is chopped -very- finely (or minced). I use a Zyliss chopper to make quick work of it. And see if you can find yourself some RedPack Whole Peeled Tomatoes in Heavy Puree (not the Italian style) for this sauce.

Michelle I have tried increasing the salt to a tablespoon kosher salt and thought that excessive. I tried 500 F but that was to high. I will try 475 Tuesday. I tried a ¼ cup Crisco but thought that excessive. But that is my taste buds. The site recipe for Lou Malnati's Chicago Style Pizza calls for equal quantities of flour and water and produces a very dry dough. As you can see I have reduced the flour for the next test.This will be a two day cold retarded dough.What variations have you tried?

Here is a picture of my experimental pizza recipe I listed above.The flavor was very good and the pizza had a nice crisp crust. 475F was the perfect temperature for 8 inch pans. They cooked for 20 minutes.But I thought the oven rise was to much for a Chicago pizza. You see how the rise pushed the topping over the edge and the extra thick sides. I think I will cut the yeast in half for the next try.As for the two day retardation in the Frig versus one day, I tasted no advantage.What is everybody else trying? But I will tell you I use a three day rise on my New York style and find it much better.